Veal Stuffed Cabbage Leaves In Wine Sauce Recipe


Preparation Time15 MinCooking Time35 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient
Interest Group


 Minced shallot1⁄4 Cup (4 tbs)
 Ground veal10 Ounce
 Egg1 , lightly beaten with 1 tablespoon water
 Seasoned dry bread crumbs3 Tablespoon
 Salt1⁄4 Teaspoon
 White pepper1 Dash
 Ground nutmeg1 Dash
 Green cabbage leaves4 Medium, blanched
 Tomato sauce1⁄2 Cup (8 tbs)
 Chicken broth1⁄3 Cup (5.33 tbs) (Plus 2 Teaspoons)
 Dry red wine2 Tablespoon (Plus 2 Teaspoons)
 Garlic powder1 Dash
 Onion powder1 Dash

Nutrition Facts

Serving size

Calories 321 Calories from Fat 65

% Daily Value*

Total Fat 7 g11.2%

Saturated Fat 2.7 g13.6%

Trans Fat 0 g

Cholesterol 111.1 mg

Sodium 540.1 mg22.5%

Total Carbohydrates 42 g14.1%

Dietary Fiber 13.6 g54.2%

Sugars 18.5 g

Protein 24 g48.1%

Vitamin A 16.9% Vitamin C 313.4%

Calcium 24.7% Iron 22.8%

*Based on a 2000 Calorie diet


1 In a 7-inch nonstick skillet, add the shallots and cook until soft.
2 In a medium bowl, add the cooked shallots, veal, egg, bread crumbs, salt, pepper, and nutmeg; mix well.
3 From the core end of each blanched cabbage leaf, remove about 1 inch.
4 Place 1/4 of meat mixture in the center of each leaf; roll tightly, tucking in sides to enclose the filling.
5 In 7-inch nonstick skillet, place the filled leaves seam-side down.
6 In a small bowl, add tomato sauce, broth, wine, and garlic and onion powders;mix well.
7 Pour the mixture over the rolls.
8 Gradually brng to a boil and cook for 10 minutes.
9 Lower the heat, cover and simmer for about 25 minutes, until tender.

10 Serve hot.